Jane Suthering’s Chocolate Mud Pie

Serves 10-12.

Pastry:

125g plain flour

15g cocoa powder

40g icing sugar

75g unsalted butter

1 egg yolk

Filling: 175g dark chocolate 175g unsalted butter 175g light or dark muscovado sugar 2tsp instant coffee powder 3 eggs, plus 1 egg white 142ml carton whipping cream 100g pecan nuts, roughly chopped

Whiz all the ingredients for the pastry in a food processor to make a firm dough. Roll out thinly and use to line a 25cm fluted flan tin — use all the pastry and don’t worry if you have to patch it! Chill in the fridge for 20 minutes. Preheat the oven to 190C/Gas5 Line the pastry case with greaseproof paper and baking beans and bake blind for 15 minutes. Remove the beans and paper and cook for a further 10 minutes. Meanwhile, for the filling, slowly melt the chocolate and butter in a pan over a very low heat. Take off the heat and beat in the remaining ingredients.

Pour the filling into the pastry case and bake for about 25 minutes until lightly risen and just firm. Leave to go cold before serving, sliced into wedges.